Bruce Bogtrotter’s Cake

As a child I had many loves–one of them was books, one of them was chocolate.  From an early age this was apparent in my love of all things Roald Dahl.  So in second grade when I stumbled upon “Roald Dahl’s Revolting Recipes”, I was hooked (as you can see by the library card–yes, we still had those back then).  I was gifted the book a few years ago by my elementary school librarian–a testament to both the thoughtfulness of my librarian and to the deep love I had for the book and the recipes it held. I would scour that book and dream of owning my own bakery some day with the key feature being BRUCE BOGTROTTER’S CAKE.  If you don’t know the story, go read it.  I ain’t got time for that! (cue sarcasm)

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Is this cake every bit as delicious as you would expect? Yes!  Can it still taste good without butter, cream, and flour? Yes!  Is it healthy and should I eat it for breakfast, lunch, and dinner? Probably not but one day won’t hurt you.

Let’s get down to business.  I have included pictures of the original recipe and the written one includes my changes.

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Bruce Bogtrotter’s Cake

4 oz semisweet chocolate

4 oz unsweetened chocolate

3/4 cup coconut oil

1 cup unrefined coconut sugar

1/4 cup Bob’s Red Mill Gluten Free Baking Flour

6 large eggs, separated

Icing:

4 oz semisweet chocolate

4 oz unsweetened chocolate

8 oz coconut milk

Dash of sea salt

Using a double boiler, melt chocolate.  Whisk in coconut oil.  Add sugar, flour, and the eggs, lightly beaten.  Beat egg whites until stiff, folding  half of them into cake mixture at a time.  Pour into 8×8 cake pan lined with parchment paper.  Bake at 350 degrees for 26-28 minutes. The cake might be kind of soft but it shouldn’t be wiggly when removed.  IMPORTANT: when the cake is cool enough to handle, flip upside down on plate or stand and cool completely.

Make icing by melting chocolate on a double boiler and mixing in coconut milk and salt.  Cover cooled cake with icing and don’t wait too long to dig in! Enjoy!

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**This cake is VERY dark chocolate tasting.  If you want a less dark version, use all semisweet chocolate.

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